| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| ananas_comosus_l._merr [2017/10/04 14:27] – andreas | ananas_comosus_l._merr [2025/01/18 10:08] (aktuell) – andreas |
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| The term "Pineapple" is rather misleading, because the fruit is neither an apple nor a pine. The name ananas is of Guarani origin. South American Indians selected wild-growing ananas and it was spread to the West Indies before the Spanish conquest. It was brought to Africa, India and Southeast Asia by the Portuguese and the Spanish. Today major producers of pineapple are Hawaii, the Philippines, Brazil, Malaysia, Thailand, Formosa and Mexico. \\ | The term "Pineapple" is rather misleading, because the fruit is neither an apple nor a pine. The name ananas is of Guarani origin. South American Indians selected wild-growing ananas and it was spread to the West Indies before the Spanish conquest. It was brought to Africa, India and Southeast Asia by the Portuguese and the Spanish. Today major producers of pineapple are Hawaii, the Philippines, Brazil, Malaysia, Thailand, Formosa and Mexico. \\ |
| [[https://de.wikipedia.org/wiki/Ananas]] | [[https://de.wikipedia.org/wiki/Ananas]] |
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| | Dominant volatile ester compounds of fresh-cut pineapple (headspace SPME GC-MS) were methyl 2-methylbutanoate (1.0%), methyl hexanoate (2.2%), methyl 5-hexenoate (3.2%), ethyl hexanoate (1.2%) and ethyl 5-hexenoate (2.1%). Minor components were methyl (3-methylthio)propanoate, ocimene, 3,7-dimethyl-1,3,7-octatriene, ethyl (3-methylthio)propanoate, and methyl 4-octenoate e.g. \\ |
| | [Lamikanra, Olusola. „The role of esterified compounds in the developement of staleness in fresh-cut fruit“ American Chemical Society Symposium Series. Vol.867 (2004), 263-273] |
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| "Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected odorants revealed the following compounds as key odorants in fresh pineapple flavor: 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDF; sweet, pineapple-like, caramel-like), ethyl 2-methylpropanoate (fruity), ethyl 2-methylbutanoate (fruity) followed by methyl 2-methylbutanoate (fruity, apple-like) and 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like). A mixture of these 12 odorants in concentrations equal to those in the fresh pineapple resulted in an odor profile similar to that of the fresh juice. Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple." \\ | "Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected odorants revealed the following compounds as key odorants in fresh pineapple flavor: 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDF; sweet, pineapple-like, caramel-like), ethyl 2-methylpropanoate (fruity), ethyl 2-methylbutanoate (fruity) followed by methyl 2-methylbutanoate (fruity, apple-like) and 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like). A mixture of these 12 odorants in concentrations equal to those in the fresh pineapple resulted in an odor profile similar to that of the fresh juice. Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple." \\ |
| The unripe fruit causes violent purgation. \\ | The unripe fruit causes violent purgation. \\ |
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| {{:ananas_comosus.jpg?500}} \\ | {{:ananas_comosus.jpg?600}} \\ |
| Redouté,P.J., Les Liliacées, vol.8 t.456 (1805-1816) [P.J.Redouté] \\ | Redouté,P.J., Les Liliacées, vol.8 t.456 (1805-1816) [P.J.Redouté] \\ |
| [[http://plantgenera.org/species.php?id_species=57117]] | [[http://plantgenera.org/species.php?id_species=57117]] |
